Chicken lollipop is the most popular Indo-Chinese snack which is crazily loved by everyone in any part of India. Guess what? It’s super easy to make too!
If you ask me about that one thing which I love most about Indo-Chinese hybrid cuisine, then that has to chicken lollipop! Chicken lollipop will be an undisputable winner if I run this poll among a group of chicken-loving Indians, I can guarantee that! If you are unaware of this crispy deliciousness named chicken lollipop then let me enlighten you a little. Chicken lollipop is the fancy way of making chicken wings with a crispy outer coating and juicy succulent meat inside, tossed in tangy and spicy mix of Chinese sauces – to put it simply, chicken lollipop is a mind-blowing snack! To be very honest I won’t mind to have it for my dinner too!
If you are still wondering how to get the lollipop out of a chicken wing, then let me assure you that it’s pretty simple. Each chicken lollipop is made from one winglet part of the chicken wing. If you visit my sticky Thai chicken wings recipe, the recipe video will show you how to cut one chicken wing into 3 parts – drumette, winglet and wing tip. Winglet is the middle portion of the wing with two bones. To make a chicken lollipop from winglet, the thinner bone is taken out and discarded. Then the meat is untucked from the lose end and pushed to the other end giving it a meatball kinda shape at top of the remaining thicker bone and that’s it! You get your chicken lollipop from chicken wing! Thankfully, my meat shop sells pre-made chicken wings which saves me immense amount of time and this scrumptious chicken lollipop is churned out in just few minutes!
Chinese food is very popular in India and as with any culture, the local flavors always mix with a foreign cuisine and there evolves a hybrid version just like my favorite Indo-Chinese cuisine. I was fond of such Chinese food since my childhood and I have only seen increasing trend in popularity of Chinese food since then. The perfect balance of sweetness, spiciness and tartness suits the taste buds of many across board with kids and adults alike. Plus, they look quite handsomely appetizing too just like my chicken lollipop! A total win-win situation, isn’t it? That shining glaze of Chinese stir fry dishes will attract even the most unhungry of the lot; hence you can imagine how helplessly we would fall for it when we are hungry!
Chicken lollipop is the best example of what good thing can be created when different cultures blend in together retaining their own originality. Chinese chicken stir fry dishes are mainly made of boneless chicken cubes, but since chicken lollipop is inspired by Indian cuisine too, it is made of bone-in chicken wings and then tossed is flavorful garlicky Chinese sauce mix which is majorly dominated by soy sauce. You can definitely play up with your choice of sauces. The very basic is the mix of soy sauce and tomato ketchup with a hint of vinegar for tartness. I had also made my version of Schezwan chicken lollipop where the sauce was spiked with hot Schezwan sauce. The possibilities of your customized chicken lollipop are practically endless; so, keep cooking and keep enjoying!
- Chicken lollipop pieces – 12
- Ginger paste – 1 tsp
- Garlic paste – 1 tbsp
- Salt – ½ tsp
- Black pepper – ½ tsp
- All-purpose flour – ½ cup
- Cornflour – ½ cup
- Egg – 2, large
- Salt and pepper to taste
- Vegetable oil for deep frying
- Vegetable oil – 2 tbsp
- Ginger – 2-inch piece, finely chopped
- Garlic – 8 to 10 cloves, finely chopped
- Light soy sauce – 2 tbsp
- Dark soy sauce – 1 tsp
- Red chili sauce – 2 tbsp
- Tomato ketchup – 1 tbsp
- White vinegar – 1 tsp
- Corn flour – 2 tsp
- Wash and pat dry the chicken lollipop pieces. Add ginger paste, garlic paste and season with salt & pepper. Mix thoroughly using hands or spatula. Set aside for 15 minutes.
- Mix the all-purpose flour, corn flour, salt and pepper in a bowl thoroughly. Spread this mixture on a large shallow dish evenly.
- Break the eggs in another shallow dish and whisk well. Add a pinch of salt and give another whisk to mix.
- Heat enough oil in a deep-frying pan to deep fry the chicken lollipop.
- Take one lollipop at a time and dip it into the beaten egg. Lift it out and let the excess drip off. Next place it on the flour mixture and coat the lollipop with the flour on all sides.
- Shake off the excess flour and carefully drop it into the hot oil for deep frying. Fry the chicken lollipop on medium-low heat until golden brown on all sides, about 5 to 7 minutes.
- Keep rotating each chicken lollipop after every 2-3 minutes for even cooking. Fry 3 to 4 lollipops at a time without over-crowding the pan.
- Take out the fried lollipops with slotted spoon and put it on a kitchen towel to absorb excess oil. Fry all the lollipops similarly.
- While the lollipops are frying, take a bowl and add all the sauces to it; light & dark soy sauce, red chili sauce, tomato ketchup and vinegar. Mix them well.
- Once all the chicken lollipops are fried, take a large wok and add 2 tablespoons oil to it.
- When the oil is hot, add the finely chopped ginger and garlic. Sauté them on high flame for a minute. Then add the prepared sauce mix along with ¼ cup of water. Stir them well keeping the heat on high.
- Mix the corn flour with 2 tablespoons of water in a small bowl and make a slurry. When the sauce starts to boil, drizzle the corn flour slurry on top of the sauce and give a good mix. Sauce will thicken almost immediately.
- Now drop the fried lollipops and toss them well into the sauce to coat completely. All the water should eventually be absorbed and the sauce will cling to the lollipops.
- Turn off the heat and serve the hot chicken lollipop with ketchup or any other favorite dip of yours. Enjoy!